INGREDIENTS
4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese
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DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.
http://www.rampantscotland.com/recipes/b...the scottish way:)
SHEPHERDS PIE (POOR MANS PIE)
1 lb. ground beef
1 can peas
1 can sweet corn
1 medium onion, diced
1/3 c. sugar
8 medium potatoes
2 c. shredded sharp cheddar cheese
Boil potatoes, mash and season to taste with milk and butter.
Brown ground beef and onion with salt and pepper. When cooked, add peas, corn, sugar. Let simmer until heated through.
In 13x9 pan place meat and vegetable mixture in bottom of pan. Cover with mashed potatoes and sprinkle cheese on top.
Place in oven on BROIL until cheese is bubbly or light brown.
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DRUNKEN SHEPHERD'S PIE
1-1.5 lbs extra lean ground beef
1 can corn niblets
1 small can mixed peas and carrots
1 package brown gravy mix
Newcastle beer (1/4-1/3 bottle)
mild cheddar cheese, shredded
1 small yellow or Vidalia onion, diced
6-7 cups mashed potatoes, seasoned and buttered to taste
(potato buds instant work very well)
Melt 2 tablespoons butter and 1/4 teaspoons salt in a large skillet on medium heat. Dice onion into small squares. Add onions to butter and mix well to coat. Cook on medium low until very soft/transparent.
Add ground beef to onions, until very lightly browned and crumbled, add Newcastle Beer, continue to cook on medium-high and stir to keep meat small and crumbly, until done. Drain excess fat and beer from meat in colander, transfer to a separate bowl and cover.
Drain corn and peas/carrots in colander until all excess moisture is gone. Transfer to a separate bowl.
prepare gravy mix (1 cup cold water, whisk in gravy powder slowly, bring to a boil, then remove from heat, continue to stir to prevent clumping, as soon as gravy looks smooth, add about 4 tbsp cold water, stir and mix into beef/onion mixture, cover and set aside. (mushroom gravy works very well also)
Prepare mashed potatoes to taste
In a medium casserole dish, add 1/4 pat of butter near each corner. Put either a layer of pie crust in, or a thin layer of mashed potatoes (or both) spread meat/onion mixture into casserole dish, add layer of mixed corn, peas, and carrots. add thin layer of cheese if desired, then top with a layer of mashed potatoes thick enough to reach 1/2 inch below the edge of the casserole dish.
Add a layer of shredded mild cheddar cheese (and another layer of pie crust if desired) and a few small pats of butter placed randomly on top of cheese and potatoes.
Bake at 350°F for 1 hour, or 425°F for 35 minutes.
If worried about burning cheese due to lack of pie crust topping, add cheese 1/2 way through cooking time.
These are really good inside their own small pie shells, to serve individually - simply reduce cooking time until bubbly.
Are there any here that can eat such?
Store bought items or of the kind that receive it in due season?
I use pre made crust (Pillsbury). Put one crust in pie dish.
Brown one pound ground beef (I use ground chuck); drain. set aside.
Make one package brown gravy mix. Stir together with cooked meat. set aside.
Make mashed potatoes (instant works good for this; REALLY, lol) or 2 big potatoes worth.
Now, put meat in crust first all spread out on bottom. Then add the potatoes on top, all nice. Next add a can of drained (!) corn on top of that. Top with other crust and seal edges/slit top of crust to vent.
Bake at 375 for about 50 to 60 minutes, until golden brown.
We eat this all the time and the kids love it. It's not true Shephard's pie made with lamb, but it's good and easy.
left over pot roast or ground beef sautee'd with onion
frozen mixed vegies
green beans
sliced fresh mushrooms
any other vegie of choice
2 jars of slow cook pot roast gravy
or home made gravy
mashed potatoes
mix all the ingredients in a 9x13 pan and cover with the mashed potatoes. Bake at 350 until bubbly.
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
Sunshine - don't think that I can add much to this - all the recipes look yummy! - CJ